How to store *opened * LME and DME

guindilla · 03-09-2010, 08:07 AM

Dear all,

I've just received a copy of Palmer's and Zainasheff's "Brewing Classic Styles", and I've seen that they often use quantities of less than a pound of LME. Where I live I can only buy extracts in quantities of about 2 to 3 pounts, and such I would have to use only part of the can.

My question is:
- How to store opened LME and DME?
- For how long can it be stored?

Cheers.

ILuvIPA · 03-09-2010, 10:25 AM

Store DME in a sealed (air tight) container, room temp (pantry) is fine. It's good for a year - the key is keep it dry. Liquid does not keep nearly as well and most recomend use it ASAP. You can brew a mini-batch, brew a small batch of wort & freeze, make starters, etc. I think the key to using LME is plan ahead and try not to leave it sitting around. . .

mosquitocontrol · 03-09-2010, 12:23 PM

If you want LME to last longer. Put some vodka on the top to cover the exposed layer. Then seal back in the container.

pkeeler · 03-09-2010, 01:59 PM

Probably be easier to convert the recipes from LME to DME. Then you only have one to buy in bulk and keep around. .8-.85 lbs DME = 1 lb of LME. If it is hopped LME, you shouldn't use that anyway. Just add fresh hops.

guindilla · 03-09-2010, 02:11 PM

Thanks for your answers, they are enlightening indeed.

Using DME instead of LME makes sense, but I restrict myself as the choices for malts are reduced.

Would oil work as well as vodka? It's the way we save some foods here, but maybe the texture is not appropiate for LME...

And, after all, why do Palmer and Zainasheff use so little LME if there is no way to get it in such quantities and is so difficult to keep? Do you have the possibility of getting such small amounts in the US?

Cheers.

**Yooper** · 03-09-2010, 02:37 PM

Yes, many stores have bulk LME for sale. So, you can buy a pound or two (or 20). The canned LME isn't nearly as good, in my opinion. I've had to buy cans when I needed a specific kind of LME, but my preference is by far to use DME.

Many recipes can use DME instead of LME, and will taste fresher than using canned LME.

guindilla · 03-09-2010, 03:12 PM

This makes more sense...

We do not have that possibility in Spain (that I know of), so I guess I'll go for DME whenever possible.

Thanks.

Munsoned · 03-09-2010, 03:41 PM

From my read of that book, the single extract ingredient that I could not find was Munich. The others are usually just light extract which can be found fairly easily in DME form. I basically stuck to the non-munich recipes to start with. Once I went to all-grain, the rest of the book opened up to me...

**GilaMinumBeer** · 03-09-2010, 03:44 PM

Store it in something that closes.

DME, if kept dry should last forever. Kinda like sugar.
LME, however, will turn even if vacuum sealed and should be used as soon as possible.